Rye Flour
Our rye flour is milled to showcase its full flavour and texture — from organic dark rye to lighter styles. Perfect for rye loaves, sourdough and richly flavoured bakes.
Choosing Your Rye Flour
Our rye range includes organic, wholemeal and stoneground options — from deep, earthy dark rye to lighter rye flours ideal for blends and lighter breads.
Regional Styles & Baking Uses
Dark rye delivers deep flavour and is excellent for sourdough and crispbreads. Wholemeal rye gives hearty texture to traditional loaves. Lighter rye keeps loaves tender and is ideal when blended with strong white flour.
Organic & Heritage Sources
Many of our rye flours are certified organic and sourced from small, trusted mills for exceptional traceability and quality.
Meal & Flour in One
Our stoneground rye retains more texture and nutrients for deeply flavourful breads — ideal if you prefer rustic, coarse crumb and robust character.
Perfect Pairings
Looking to bake with rye? Try pairing it with our unfortified flours for pure, additive-free grain flavour or check out our blog guide on how to use different types of rye.
FAQs
What’s the difference between dark rye and light rye?
Dark rye includes more bran and often whole grain — rich in flavour and well-suited to sourdough. Light rye is more refined, works well blended with white flour for lighter loaves.
Is rye flour gluten-free?
No — rye contains gluten-like proteins. It's not safe for celiac diets, but suitable for many artisan and sourdough recipes.
Can rye flour be used alone?
Yes, especially dark rye for bakes like pumpernickel — but you may find the crumb dense. Blending with strong white flour gives better rise and texture.
Do you sell organic rye?
Yes — our rye flour range includes fully certified organic options. Check individual product descriptions for certification details.
Why use stoneground rye?
Stoneground rye retains more of the grain’s texture and nutrients, giving a more rustic crumb and deeper flavour compared to roller-milled rye.